Chin chin is more than just a snack; it is a cultural icon in Nigeria and across West Africa.
In this guide, we will walk you through the process of making chin chin from scratch, ensuring you achieve that perfect balance of crunch and flavor.
What Is Chin Chin?
Chin chin is a deep-fried dough snack that originated in Nigeria.
It is known for its crispy texture and slightly sweet flavor, making it a favorite among both children and adults.
The dough is typically made from all-purpose flour, sugar, butter, and milk, with optional additions like eggs, nutmeg, and baking powder to enhance taste and texture.
Also read on How to Make Homemade Puff-Puff Without Yeast
Ingredients You will Need
To make approximately 30–40 pieces of chin chin, gather the following ingredients:
- 350g all-purpose flour (plus extra for dusting)
- 80–100g sugar (caster sugar works best)
- 1 tsp baking powder
- 1/2 tsp ground nutmeg (for that signature aroma)
- 1 large egg (optional, for a richer taste)
- 100ml evaporated milk (or water for a lighter version)
- 30g butter (cold, cut into small pieces)
- Vegetable oil (for deep frying)
Optional additions:
- 1 tsp vanilla extract (for enhanced flavor)
- 1/2 tsp ground cinnamon (for a spiced twist)
- 30g desiccated coconut (for a tropical touch)
Step-by-Step Guide to Making Chin Chin
1. Prepare the Dry Ingredients
In a large mixing bowl, sift together the flour, sugar, baking powder, and ground nutmeg. Sifting ensures even distribution and removes any lumps, resulting in a smoother dough.
2. Incorporate the Butter
Add the cold butter pieces to the dry mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for achieving a crumbly texture before frying.
3. Add the Wet Ingredients
Create a well in the center of the dry mixture and add the egg (if using), evaporated milk, and vanilla extract. Mix until a dough forms. The dough should be firm but not hard. If it’s too sticky, add a little more flour; if it’s too dry, add a splash more milk.
4. Knead the Dough
Transfer the dough onto a lightly floured surface and knead for about 5–10 minutes until smooth and elastic. This develops the gluten, giving the chin chin its desired texture.
5. Rest the Dough
Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 15–30 minutes. This resting period makes the dough easier to roll out and cut.
6. Roll and Cut the Dough
Divide the dough into manageable portions. Roll each portion into a flat sheet about 1/4 inch thick. Using a knife or pizza cutter, cut the dough into small squares, rectangles, or diamond shapes, depending on your preference.
7. Heat the Oil
In a deep frying pan or pot, heat enough vegetable oil to submerge the chin chin pieces. To test if the oil is hot enough, drop a small piece of dough into the oil. If it sizzles and rises to the surface, the oil is ready.
8. Fry the Chin Chin
Carefully add the cut dough pieces into the hot oil in small batches to avoid overcrowding. Fry until golden brown and crispy, usually about 3–5 minutes per batch. Stir occasionally to ensure even frying.
9. Drain and Cool
Using a slotted spoon, remove the fried chin chin from the oil and place them on a paper towel-lined plate to drain excess oil. Allow them to cool completely before storing.
Tips for Perfect Chin Chin
- Use cold butter: This helps achieve a crumbly texture before frying.
- Don’t overcrowd the pan: Fry in small batches to ensure even cooking.
- Control the heat: Too hot, and the chin chin will burn; too low, and it will absorb excess oil.
- Store properly: Keep in an airtight container to maintain crispiness.
How to Store Chin Chin
Once completely cooled, store your chin chin in an airtight container or a ziplock bag. It can last up to 4 weeks at room temperature. For extra crispiness, reheat in an oven at 150°C (300°F) for 5 minutes before serving.
Variations of Nigerian Chin Chin
- Soft Chin Chin: Increase butter and add an extra egg for a softer texture.
- Spiced Chin Chin: Add cinnamon, ginger, or cardamom for extra flavor.
- Chocolate Chin Chin: Mix in cocoa powder for a chocolatey twist.
- Baked Chin Chin: Instead of frying, bake at 180°C (350°F) for 20–25 minutes for a healthier version.
Serving Suggestions
Chin chin is versatile and can be enjoyed in various ways:
- On its own: Perfect for snacking anytime.
- With dips: Pair with chocolate sauce, caramel sauce, or fruit preserves.
- As part of a snack platter: Combine with puff-puff, plantain chips, or meat pies for a delightful spread.